Preparation Steps

• Preheat oven to 400°F.
• Place chicken breasts in a stock pot with half an onion and salt. Cover with water, bring to a boil, and simmer for about 20 minutes until cooked through. Remove and let cool slightly. Shred with two forks.
• Mince the remaining half of the onion and mix it into the shredded chicken.
• Wrap 6 tortillas in a damp paper towel and microwave for 40-50 seconds until pliable. Dip each in green salsa, then scoop about 2 tablespoons of filling into each tortilla, roll up, and place seam side down in a baking dish.
• Drench the assembled enchiladas with 1 cup of salsa verde and sprinkle with crumbled queso fresco. Repeat with remaining tortillas.
• Cover the dish with foil and bake in the preheated oven for 25-30 minutes until hot and bubbly.
• Serve warm topped with sour cream and chopped cilantro if desired.